Thomas Preti Events to Savor’s Post

You know **how hard** it is to get the whole team together to focus on how we move forward 👉 now 👈 ? To have a solid plan on the other end (without everyone getting side-tracked)? This is the solution. Here’s what I love about it: ⏱ Your Time Commitment: Minimal 🏝 Your Preparation: Nearly None - just send the calendar invites. 👐 Stakeholders Involved: Up to 8 💥🧠 During the Session: Learn. Discuss. Envision. 📌 Post-Session Outcome: A Plan. Timelines. Costs. Your Next Steps. And that’s IT! Everything you need to either move forward as a team in-house, or get started on your ESG journey with external support. 🎁 Either way, you have the business case for your ESG strategy all wrapped up, and a plan of action ready to go. Ready to get started? #Foodsustainability #Businessdevelopment #Climatestrategy #ESG #ESGstrategy #Sustainabilityconsulting #sustainabilitystrategy #futureoffood #catering #hospitality #restaurants #foodretail

Do we need to refresh our notions of sustainability? Humans are the link between nature and our food. Our connection to this planet is fundamental, providing moments of sharing as well as sustenance. If we don’t care for the earth, it won't continue to feed us. Chefs and restaurants play a crucial role in feeding people, inspiring future food visionaries and shaping food trends that ripple into homes everywhere. It’s your responsibility to build strong connections with local advocates who are working to restore and regenerate the environment. Sustainability means continuously striving to improve, for the benefit of both people and the planet. https://lnkd.in/eMQ5tfE5 Thanks to: Rodolfo Guzmán, Jordy Navarra, Ana Roš, Mauro Colagreco, Ángel León, Debora Fadul, Raz Rahav, Elena Reygadas, Zachary Roy

The University of Vermont recently adopted a new brand positioning, “For People and Planet”. This phrase reinforces the distinctive excellence of the institution’s academic and research activities centered on human health, thriving communities, and the environment.  What does sustainability mean at UVM Dining? We are a leader in this space. Sustainability is a longstanding core value of our team. It is woven into everything we do, from purchasing local and sustainable foods, providing a variety of plant-forward options, reducing food packaging and waste, to giving back to our community. Our chefs work hard to source local ingredients and offer recipes that are both good for your health and socially and environmentally responsible. Sustainable change must happen at every level of an organization. Read the article below to learn how the CEO of Sodexo is helping to build more sustainable food systems. Our local work in sustainability is made possible with strong leadership from Nicole Reilly, MS, RD, CD, Sustainability & Partnership Manager with support from UVM Eco-Reps. Harvard Business Review Article: https://lnkd.in/eU3UCb-2 #sustainability #makeadifference

Have you taken our Food For Thought quiz? This five-minute quiz will give you a quick taste of what Food Made Good is all about! Food for Thought is a condensed taste of our signature tool, the Food Made Good Standard. The complete Food Made Good Standard is a thorough evaluation based on a set of rigorous, measurable criteria, taking a big-picture, holistic view of what sustainability means for the F&B industry – but if you're curious to learn more, our Food For Thought quiz offers a quick preview of the areas and topics we explore in deeper ways through Food Made Good. Take the quiz now. https://lnkd.in/d4cX4UpN

Every slice, every sip holds a secret to sustainability. Curious? Let's explore this journey together. Imagine a vineyard where every drop of wine speaks of dedication, heritage, and flawless perfection. Where every meal you relish is a symphony of flavors crafted with precision. Where tradition meets innovation to create an experience unlike any other. Welcome to Rust en Vrede. But what if we told you the secret to their extraordinary experience lies not just in their love for winemaking and cooking, but also in their commitment to sustainability and waste reduction? Nestled amidst this culinary paradise is a robust mechanism that is as surprising as it is inspiring - Food Waste Reduction solutions by Bizerba. Now, you might wonder, what do scales and slicers have to do with this idyllic world of wine and food? A whole lot, as it turns out. Bizerba's innovative food processing solutions ensure every slice of meat is pristine, and not an ounce of produce is wasted. This level of precision goes a long way in reducing food waste, promoting sustainability, and contributing to a more efficient and profitable operation. What's more, the integration of cutting-edge technology with traditional winemaking and cooking techniques allows Rust en Vrede to offer an unmatched dining experience while being respectful of the environment and resources. Rust en Vrede is not just a vineyard, a restaurant, or a culinary haven. It's a vision brought to life, a celebration of the extraordinary that's possible when passion, precision, and sustainability blend seamlessly. Want to uncork more of the Rust en Vrede story? Discover how they're making a difference using innovative Bizerba solutions, one glass, and one slice at a time. Explore here: https://lnkd.in/ezfZzfHv Your next sip of wine could be the start of a sustainable journey. https://lnkd.in/eDzqjBS3

#Progress is always encouraging. So many achievements and milestones unlocked last year across our three pillars of #Food, #Planet and #PeopleandCommunities which means only one thing - We’re not done yet. Excited to see how else we can push ourselves to greater heights. #rbi #sustainabilityreport #sustainability

Talking the talk is easy. We continue to see plenty of restaurants claiming to be sustainable, yet often, their impacts are unsubstantiated, and programs rarely consider the whole value chain. Arguably, busy F&B operators lack the capacity to implement holistic, transformative solutions themselves—which is where Zero Foodprint comes in. Designed by hospitality people for hospitality people, our fuss-free 1% pledge allows businesses to have maximum impact with minimal disruption to operations. Send us a message or email us to join—it’s as simple as that!

We’re excited to welcome FreshOnTable DWC LLC as a key partner on our journey to Net Positive Hospitality! Together, we are committed to accelerating the #hospitalityindustry's collective journey towards a #betterfuture for all, with a focus on: 🍽️ Promoting #sustainable, local #foodsystems 🔄 Fostering a #circulareconomy 🌱 Reducing #environmentalimpact 📊 Enhancing #operationalefficiencies As a #NetPositive Accelerator, Fresh on Table's #sustainablefood model will act as a #benchmark for #bestpractices throughout Europe and beyond, and together will co-lead #innovative #researchprogrammes, to create tools and #metrics to measure food-related #sustainabilityperformance. Glenn Mandziuk, #CEO of the Alliance, said:  “𝘞𝘦 𝘢𝘳𝘦 𝘱𝘭𝘦𝘢𝘴𝘦𝘥 𝘵𝘰 𝘸𝘦𝘭𝘤𝘰𝘮𝘦 𝘍𝘳𝘦𝘴𝘩 𝘖𝘯 𝘛𝘢𝘣𝘭𝘦 𝘵𝘰 𝘵𝘩𝘦 𝘈𝘭𝘭𝘪𝘢𝘯𝘤𝘦 𝘢𝘴 𝘸𝘦 𝘤𝘰𝘭𝘭𝘢𝘣𝘰𝘳𝘢𝘵𝘦 𝘵𝘰 𝘩𝘦𝘭𝘱 𝘢𝘤𝘤𝘦𝘭𝘦𝘳𝘢𝘵𝘦 𝘰𝘶𝘳 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺 𝘵𝘰𝘸𝘢𝘳𝘥𝘴 𝘕𝘦𝘵 𝘗𝘰𝘴𝘪𝘵𝘪𝘷𝘦 𝘏𝘰𝘴𝘱𝘪𝘵𝘢𝘭𝘪𝘵𝘺. 𝘛𝘩𝘪𝘴 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘢𝘪𝘮𝘴 𝘵𝘰 𝘢𝘥𝘥𝘳𝘦𝘴𝘴 𝘬𝘦𝘺 𝘦𝘯𝘷𝘪𝘳𝘰𝘯𝘮𝘦𝘯𝘵𝘢𝘭 𝘢𝘯𝘥 𝘴𝘰𝘤𝘪𝘢𝘭 𝘤𝘩𝘢𝘭𝘭𝘦𝘯𝘨𝘦𝘴 𝘣𝘺 𝘪𝘯𝘵𝘦𝘨𝘳𝘢𝘵𝘪𝘯𝘨 𝘪𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘷𝘦 𝘴𝘰𝘭𝘶𝘵𝘪𝘰𝘯𝘴 𝘢𝘯𝘥 𝘧𝘰𝘴𝘵𝘦𝘳𝘪𝘯𝘨 𝘣𝘦𝘴𝘵 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘸𝘪𝘵𝘩𝘪𝘯 𝘵𝘩𝘦 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺. 𝘋𝘳𝘪𝘷𝘪𝘯𝘨 𝘬𝘯𝘰𝘸𝘭𝘦𝘥𝘨𝘦 𝘴𝘩𝘢𝘳𝘪𝘯𝘨 𝘪𝘴 𝘦𝘴𝘴𝘦𝘯𝘵𝘪𝘢𝘭 𝘵𝘰 𝘢𝘤𝘩𝘪𝘦𝘷𝘪𝘯𝘨 𝘰𝘶𝘳 𝘷𝘪𝘴𝘪𝘰𝘯 𝘰𝘧 𝘨𝘪𝘷𝘪𝘯𝘨 𝘣𝘢𝘤𝘬 𝘮𝘰𝘳𝘦 𝘵𝘩𝘢𝘯 𝘸𝘦 𝘵𝘢𝘬𝘦.” ATUL CHOPRA, Founder & CEO of Fresh On Table, said: “𝘞𝘦 𝘢𝘳𝘦 𝘱𝘳𝘰𝘶𝘥 𝘵𝘰 𝘱𝘢𝘳𝘵𝘯𝘦𝘳 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘞𝘰𝘳𝘭𝘥 𝘚𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘏𝘰𝘴𝘱𝘪𝘵𝘢𝘭𝘪𝘵𝘺 𝘈𝘭𝘭𝘪𝘢𝘯𝘤𝘦 𝘵𝘰 𝘧𝘶𝘳𝘵𝘩𝘦𝘳 𝘰𝘶𝘳 𝘴𝘩𝘢𝘳𝘦𝘥 𝘷𝘪𝘴𝘪𝘰𝘯 𝘰𝘧 𝘤𝘳𝘦𝘢𝘵𝘪𝘯𝘨 𝘢 𝘴𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘧𝘶𝘵𝘶𝘳𝘦 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘩𝘰𝘴𝘱𝘪𝘵𝘢𝘭𝘪𝘵𝘺 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺. 𝘛𝘩𝘪𝘴 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘭𝘭 𝘯𝘰𝘵 𝘰𝘯𝘭𝘺 𝘴𝘵𝘳𝘦𝘯𝘨𝘵𝘩𝘦𝘯 𝘰𝘶𝘳 𝘦𝘧𝘧𝘰𝘳𝘵𝘴 𝘵𝘰 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘭𝘰𝘤𝘢𝘭 𝘧𝘰𝘰𝘥 𝘴𝘺𝘴𝘵𝘦𝘮𝘴 𝘣𝘶𝘵 𝘢𝘭𝘴𝘰 𝘤𝘰𝘯𝘵𝘳𝘪𝘣𝘶𝘵𝘦 𝘵𝘰 𝘨𝘭𝘰𝘣𝘢𝘭 𝘧𝘰𝘰𝘥 𝘴𝘦𝘤𝘶𝘳𝘪𝘵𝘺 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘳𝘦𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘰𝘧 𝘤𝘢𝘳𝘣𝘰𝘯 𝘧𝘰𝘰𝘵𝘱𝘳𝘪𝘯𝘵.” Find out more: https://lnkd.in/e8vpuyk6 #LocalAgriculture #LocalFoodSystems #FoodSecurity #LocalSourcing #SustainableFoodSystems #SustainabilityBenchmark #Collaboration

Curious about the Food Made Good Standard? Discover what our Food Made Good Standard is all about with our quick and insightful Food For Thought quiz! It takes just five minutes and provides a straightforward overview of our focus areas. Plus, you’ll receive an instant personalised summary from our auditors with key recommendations for areas of improvement. https://lnkd.in/d4cX4UpN Ready to dive deeper? Our full Food Made Good Standard offers an in-depth evaluation and certification, along with tools and resources to improve every aspect of your restaurant. From choosing ingredients from farmers and fishers who prioritise the environment to designing waste-reducing menus and transitioning to electrified kitchens, we’re here to guide you. Did you know you can also explore our News & Insights section for a wealth of articles and interviews on how to run a more sustainable restaurant? Join us in addressing climate change and making a positive impact on the global food system! 🍴🌍

The impact of #hospitality on global #sustainability goals is substantial: one in three meals is eaten away from home today. At the same time, restaurateurs are currently facing many challenges and have to operate efficiently and profitably. This is where our platform "My Sustainable Restaurant" comes in. It illustrates in a playful way how restaurateurs can identify their sustainability potential and implement tailor-made measures. We show that profitability and sustainability go very well together, especially in hospitality, and that #commitment becomes a competitive advantage: The "sustainable restaurant" saves costs, for example, when food waste, packaging or energy consumption are reduced and convinces guests who value sustainable enjoyment. For Goetz Braake (FCSI), it is in constant use during his consulting appointments. "Concrete tips, regulations and background information, clearly organised in chapters that are geared towards the processes in a restaurant. My Sustainable Restaurant is therefore the perfect companion for our consulting activities." #SustainableGastronomyDay #OnTrack #ESG